Deviled Eggs with Avocado
6 eggs, hard boiled
1 large avocado, mashed
1/2 tsp lemon juice
1/2 tsp garlic powder
salt and pepper to taste
1 tsp chives, chopped
1 to 2 tbs chopped capers or
Slice the eggs lengthwise in half and remove the yolks. The yolks may be discarded or used mixed in with the mashed avocado.
Combine all the ingredients (except the chives) and stir them together until well mixed. Fill each egg with the avocado mixture. Sprinkle with chives.
(photo courtesy California Avocado Commission avocado.org)
Jodi Snyder who was the author of this cookbook (along with Patsy Needham and Irene Christian) is a talented cook. She was previously the owner of The Lace Apron, a fantastic restaurant/bakery in Fallbrook. Just thinking about her lemon squares and pecan squares makes me so hungry. But alas, she sold the Lace Apron several years ago and it has since gone the way of other great eateries.
When we were asked (Banar Designs, that is) to work on a cookbook project called Great American Home Baking, the first person we called was Jodi. Along with her and several other talented cooks and testers, we worked on that cooking project for a year. It's from International Masters Publishers IMP. Here's the link: Great American Home Baking. It was quite a project and we were so proud of ourselves when it was over that we had a wrap party at Jodi's and invited everyone that had participated. Here's Jodi (on the right) and I in her fabulous kitchen mixing up a salad for the party.